The quality of matcha is mainly determined by the quality of its raw material (tencha), and the quality of tencha is not only related to the place of origin, but also related to the tencha processing equipment. The tencha production line used by our company is a new technology just developed by Japan in recent years. The total length of the tencha line is nearly 100 rice, it only takes about 10 minutes from fresh tea leaves to dried tencha. The tea leaves do not fall to the ground during the whole process. The traditional drying method uses a brick tencha furnace. What we use is the newly developed infrared drying technology, which can more accurately control the baking temperature and reduce the temperature of tea leaves. the bitter taste in。Specification：100-3000Mesh
Product description of each specification AAAA/AAAA/6A ultra-fine drink matcha, domestic high-end matcha, bright green color, obvious seaweed flavor, rich tea aroma, no bitterness, suitable for the development of high-end matcha products, mostly used in beverage applications AAA matcha powder, dark green in color, with obvious seaweed flavor, strong glutinous feeling and light bitterness. Grade AA Matcha powder; dark green in color, slightly less bitter and astringent than Grade A, with a light seaweed smell and a refreshing fragrance Grade A matcha powder, green in color, bitter, green and waxy, with a tea aroma; cheap and most cost-effective water soluble
